Creamy Moroccan Sweet Potato Soup with Chickpeas
Creamy Moroccan Sweet Potato Soup with Chickpeas is the ultimate cozy, hearty winter soup. After making this many times, I’ve discovered the trick to the perfect balance of spices. The warm, comforting flavors will make your kitchen smell amazing and your family beg for seconds. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Baked Cinnamon Banana Fritters with Honey Drizzle and Creamy Zucchini Noodle Chicken Alfredo Recipe.
Why This Creamy Moroccan Sweet Potato Soup with Chickpeas Is Pure Comfort
- Easy to make with simple ingredients
- Packed with warm, comforting Moroccan spices
- Perfect for meal prepping and busy weeknights
- Better than takeout and freezes well
What You'll Need for Creamy Moroccan Sweet Potato Soup with Chickpeas
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp olive oil
- 1 tbsp Moroccan spice blend
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 4 cups vegetable broth
- 1 can (14.5 oz) coconut milk
- Optional: Chopped fresh cilantro
- Optional: Crumbled feta cheese
- Optional: Toasted pumpkin seeds
đź“ť Ingredient Notes
- Moroccan spice blend: You can find this in most grocery stores or make your own using a mix of paprika, cumin, coriander, cinnamon, turmeric, and black pepper.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup a breeze and ensures a smooth, creamy texture. → See on Amazon
- Instant Pot — Saves time and cooks the soup perfectly every time. → See on Amazon
How to Make Creamy Moroccan Sweet Potato Soup with Chickpeas
- Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened. Add sweet potatoes, chickpeas, diced tomatoes, and spices. Cook for 5 minutes, stirring occasionally.
- Simmer: Add vegetable broth, bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until sweet potatoes are tender.
- Blend: Use an immersion blender to blend the soup until smooth. Stir in coconut milk and adjust seasoning if needed.
Cook's Tips for Perfect Creamy Moroccan Sweet Potato Soup with Chickpeas
- Common mistake and fix: Don't overcook the sweet potatoes. They can become watery and lose their flavor. Make sure they're tender but still hold their shape.
- Pro tip: For a thinner soup, add more vegetable broth. For a thicker soup, simmer for a longer period to reduce the liquid.
- Pro tip: Add a pinch of saffron for an extra layer of flavor and a beautiful golden color.
Storing & Reheating Creamy Moroccan Sweet Potato Soup with Chickpeas
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for a quick, easy meal.
Freezing Creamy Moroccan Sweet Potato Soup with Chickpeas
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a pot over medium heat or in the microwave until warmed through.
Recipe Notes
- Chef tip: For a vegan version, omit the feta cheese topping.
- Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
- Make-ahead: This soup freezes well and can be made ahead for meal prepping.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add more vegetable broth. If it's too thin, simmer for a longer period to reduce the liquid.
Want to level up this recipe?
High-quality spice grinder — Ensures fresh, fragrant spices that make a big difference in the flavor of your soup. → Check price on Amazon
Creamy Moroccan Sweet Potato Soup with Chickpeas
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
Seasonings
- 1 tbsp olive oil
- 1 tbsp Moroccan spice blend
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 4 cups vegetable broth
- 1 can (14.5 oz) coconut milk
Optional Toppings
- Chopped fresh cilantro
- Crumbled feta cheese
- Toasted pumpkin seeds
Instructions
- Sauté: Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened. Add sweet potatoes, chickpeas, diced tomatoes, and spices. Cook for 5 minutes, stirring occasionally.
- Simmer: Add vegetable broth, bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until sweet potatoes are tender.
- Blend: Use an immersion blender to blend the soup until smooth. Stir in coconut milk and adjust seasoning if needed.
Notes
- Chef tip: For a vegan version, omit the feta cheese topping.
- Best substitution: You can substitute the sweet potatoes with butternut squash for a similar flavor profile.
- Make-ahead: This soup freezes well and can be made ahead for meal prepping.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the soup is too thick, add more vegetable broth. If it's too thin, simmer for a longer period to reduce the liquid.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot over medium heat or in the microwave until warmed through.
- Make ahead: This soup can be made ahead and reheated for a quick, easy meal.
Nutrition Per Serving
- Calories: 350
- Protein: 12g
- Fat: 9g
- Carbs: 55g
- Fiber: 12g
- Sugar: 12g
- Sodium: 1000mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Moroccan Sweet Potato Soup with Chickpeas FAQs
Yes, this soup can be made ahead and reheated for a quick, easy meal. It also freezes well.
Overcooking the sweet potatoes can cause the soup to become watery. Make sure they're tender but still hold their shape.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 5 minutes, then let the pressure release naturally.
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Yes, you can use canned sweet potatoes. Drain and rinse them before using.
A Warm Final Note
I can’t wait for you to try Creamy Moroccan Sweet Potato Soup with Chickpeas and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
